Why you should buy in-season produce
Eating seasonally is not only good for your health, but also for the environment and local economy. By choosing to eat produce that is in season, you’re supporting local farmers and reducing the carbon footprint associated with transporting out-of-season produce from far away.
So head to your local farmers market or grocery store and start enjoying the delicious fruits and vegetables that are in season in April!
What’s in season in April
Asparagus is a spring vegetable that is in season from late March to early June. It’s packed with nutrients, including vitamins A, C, E, and K, and is a great source of fiber.
:: Serve fresh roasted asparagus with lemon and parmesan.
:: Asparagus soup with crispy prosciutto makes a great hearty treat on a cool spring evening.
:: An asparagus and goat cheese tart will stand out at Sunday’s Brunch.
:: Make an asparagus and egg breakfast skillet with fresh eggs from your backyard chickens.
Artichokes are in season from March to May, and are a great source of antioxidants and fiber. They can be eaten steamed, roasted, or grilled, and make a delicious addition to salads and pasta dishes.
:: Try grilled artichokes with garlic butter.
:: Make a nice artichoke and spinach dip to serve at your next gathering.
:: Try your hand at making homemade pizza and whip up an artichoke and mushroom pizza with some freshly foraged or dried mushrooms.
:: Artichoke and quinoa stuffed bell peppers can put a great twist on this dinner classic.
Rhubarb is a tart, bright red vegetable that is in season from April to June. It’s a good source of vitamin C and fiber, and can be used in a variety of desserts and baked goods.
:: I just love a classic strawberry rhubarb pie
:: Try a rhubarb compote with vanilla ice cream
:: Make your own rhubarb and ginger jam for a tangy jam with a hint of spice
:: Enjoy a delicious rhubarb and orange salad with fresh spinach and salad greens
Strawberries are in season from April to June, and are a great source of vitamin C and antioxidants. They can be eaten fresh, in salads, or used in desserts like strawberry shortcake.
:: Try making this sweet strawberry jam that is sure to be a favorite.
:: Strawberry and spinach salad with balsamic vinaigrette
:: Make a strawberry syrup to serve with strawberry shortcake
:: Strawberry and cream cheese stuffed French toast
:: Grilled chicken and strawberry salad
:: Make your own homemade strawberry pancakes.
Peas are a spring vegetable that are in season from April to June. They’re a good source of protein, fiber, and vitamins A and C, and can be used in a variety of dishes like risotto, soups, and salads.
:: Use a ham bone from your slow cooker ham to make pea soup to prevent food waste.
:: Pea and bacon risotto
:: Grilled salmon with pea and feta salad
:: Pea and prosciutto crostini
Radishes are a crunchy and spicy vegetable that are in season from April to June. They’re low in calories and high in vitamin C and fiber, and can be eaten raw, roasted, or pickled.
:: Radish and cucumber salad with yogurt dill dressing
:: Roasted radishes with honey mustard glaze
:: Pickled radishes for tacos or sandwiches
:: Radish and avocado toast
Spinach is a leafy green vegetable that is in season from March to May. It’s packed with nutrients, including iron, calcium, and vitamins A and C, and can be used in salads, smoothies, and sautéed dishes.
:: Spinach and feta stuffed chicken breasts
:: Spinach and artichoke dip
:: Spinach and mushroom quiche
:: Spinach and strawberry smoothie
What are your favorite in-season fruit and veggies for April?